Thursday, August 19, 2010
7330 Clairemont Mesa Blvd, #102
San Diego, CA
168 Restaurant is a small Taiwanese cafe located inside Ranch 99 supermarket. It’s one of the few spots in San Diego that serves Taiwanese food. I used to come here every so often, before or after shopping at Ranch 99, or when I was missing Taiwanese cuisine.
However, since finding some great Taiwanese eats in LA, I haven’t been back here in a while. We decided to pay a visit for a late lunch this weekend.
The menu selection here is quite large, but that doesn’t necessarily mean that they are capable of making all the dishes they offer well. The menu offers a lot of my favorite Taiwanese snacks, but I’ve tried a few of them and wasn’t very happy with how they were. So now I pretty much avoid their Taiwanese cuisine section.
We ordered the Yang Chow Fried Rice, which is one of the dishes I really do like here. I think it has just the right amount of oil and saltiness.
We ordered the fried stinky tofu. I remember enjoying this more before, but this time I found that the tofu was barely fermented. It tasted almost like regular fried tofu.
We also ordered the pork chitterlings with pork blood. The dish is served bubbling and boiling. There is usually sour pickled vegetables, green onions, tofu, pork chitterling and pork blood.
Since our last trip to 168, they’ve done some renovation and spruced up the place. They also now offer a variety of milk tea and slush drinks. BF got a Thai milk tea. I got a taro milk tea.
While I don’t love the food here, I do enjoy coming here occasionally. The staff is always nice and I love hearing the Taiwanese dialect being spoken.
Thursday, August 19, 2010
When I was younger, I used to love peanut butter flavored foods. Forced to choose one favorite candy, and mine was Reese's peanut butter cups. But somehow, in the last few years, my taste buds have changed and I no longer enjoy peanut butter flavored foods. I still eat peanut butter with bread, but I don't like peanut butter cookies or anything else that is peanut butter flavored. I don't know why.
When I saw a recipe for peanut butter banana cake on Little Corner of Mine, I thought the flavor combination would taste great. I remember enjoying peanut butter with bananas as a child. I thought perhaps making these muffins would make me like peanut butter flavored desserts again.
These muffins were pretty easy to make and only use a little peanut butter, but you can definitely taste it in the muffin. Unfortunately, the taste of the peanut butter prevented me from enjoying these muffins. So I guess I'm not over my dislike of peanut butter phase. But this shouldn't stop others from making this recipe.
The muffin is moist and I like the sprinkling of chocolate chips.
Peanut butter Banana Chocolate Chip Muffins (adapted from Little Corner of Mine)
1/2 cup sugar
1/4 cup canola oil (or vegetable oil)
1 large egg
1/4 cup milk
2 bananas, smashed
2 Tbsp. creamy peanut butter
1 cup all-purpose flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup semi-sweet chocolate chips, separate (or as needed)
1. Preheat the oven to 350'F.
2. In a big bowl, hand whisk together (A). Add in (B), whisk until well blended.
3. Take half of the chocolate chips and mix in with the batter. Decorate the other half on top of the batter.
4. Pour batter 2/3 full in muffin pan. Bake for 15-20 minutes or until a knife inserted in center comes out clean.
Wednesday, August 18, 2010
I've had a craving for banana bread lately and so I bought a bunch of bananas a few weeks ago and froze them after they ripened. Then this weekend, I baked a massive amount of banana desserts. One of them was this blueberry banana bread.
I had a box of plump, juicy, sweet blueberries, so I mixed some into the batter, and then also sprinkled some on top. I like the look of the berries on top of the bread. The sour cream in this bread keeps the bread incredibly moist for days. I really love this recipe and it's pretty simple to throw together.
Even though I know it's nothing new, every time I make banana bread, I am still amazed by what delicious desserts that can be made with overripe bananas. I can't think of any other fruit where people are happy the browner and more mushy it becomes.
This quick bread has been a great morning bite for my family this week as we continue on our neverending moving to a new place. It's been exhausting, horrible, and I never want to do it again. After my last move, I told myself I'd hire movers next time. And I was planning on hiring movers. Then we found a place so close by. So close that we thought it seemed silly to hiring movers. So we decided to move ourselves. BIG MISTAKE. One I have been regretting constantly for the last two weeks. It's mind boggling, the millions of tiny little things that are laying around and the hours upon hours it takes to pack and move them. We've been in the "almost done" stage for three days, and despite working hard, there seems to be no end in sight.
Blueberry Banana Bread (recipe adapted from Esther Nelson on allrecipes)
Yield: Two 7 x 3 inch loaves
3/8 cup butter
1 1/2 cups white sugar
3 very ripe bananas, mashed
8 ounces sour cream
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoons baking soda
2 1/4 cups all-purpose flour
- 2 cups blueberries
oven to 300 degrees F (150 degrees C). Grease two 7×3 inch loaf pans or line with parchment paper or foil.
In a large bowl, cream butter and sugar. Mix in eggs, mashed
bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and
flour. Stir in half the blueberries. Divide into prepared pans. Sprinkle remaining blueberries on the top surface of the batter.
Bake for 1 hour, until a toothpick inserted in center comes out clean.